Methods of continuous wort production
Productivity in the brewing sector has witnessed a steep increase during the last
decades, but as modern brewhouses require only a single man per shift, a further
reduction of labour costs seems unlikely at least for the near future. Energy
consumption and plant equipment costs on the other hand remain important cost
factors, and while energy consumption can be reduced, it always implicates higher
equipment costs, which often renders the whole measure uneconomical. The
conventional batch-based system of wort production seems to be stuck here, thus it
might be worthwhile considering a different approach of wort production: the
continuous systems.
Submitted by nick on 3. December 2009 - 1:13
